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Five Chocolate Makers Crafting Better Bars Than Hershey's

Ioli Baltas

Ioli Baltas

Editor @ Marmalade

Published on: November 18, 2024
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Hershey's might be America's chocolate sweetheart, but let's be real - their ingredients list reads more like a chemistry experiment than a confectionery recipe. PGPR emulsifiers and artificial flavors have replaced the pure, simple ingredients that defined chocolate-making for centuries. And while we're not here to bash the Pennsylvania giant, we think it's worth exploring some alternatives that honor chocolate's rich heritage.
We've found five chocolate makers who are doing things differently. These aren't just fancy versions of familiar treats - they're distinctive interpretations of what chocolate can be, created by artisans who prioritize quality ingredients and thoughtful processes.

Raaka
: Brooklyn's Bean-to-Bar Rebel

Most chocolate makers consider roasting cacao beans non-negotiable. Raaka thinks different. From their Brooklyn workshop, they're challenging conventional wisdom by skipping the roasting process entirely. The result? Flavors we never knew cacao could deliver.
Their direct trade relationships mean we can trace each bar's journey from farm to wrapper. Take their Pure Cacao & Strawberry & Coconut bar - it's a sugar-free creation that combines Tanzanian cacao with fresh fruit notes. The unroasted beans yield subtle flavor compounds that would typically vanish during traditional processing. It's like tasting chocolate in high definition.

Why we like Raaka

  • 1

    Unroasted Innovation

    Unique unroasted process preserves subtle flavor compounds

  • 2

    Direct Trade

    Transparent relationships with cacao farmers

  • 3

    Sugar-Free Options

    Creates flavorful chocolate without added sugars

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Fine & Raw
: Where Art Meets Alchemy

Started in a Brooklyn artist's loft, Fine & Raw approaches chocolate-making like an experimental art project. Their factory still maintains that creative energy, producing bars that blur the line between confection and craft.
The Waffle Cone Chunky bar shows off their imaginative side. It's a vegan interpretation that captures the essence of summer afternoons at the ice cream parlor, but with sophisticated depth. We appreciate how they've maintained their small-batch mindset even as they've grown, focusing on clean ingredients and sustainable practices like their transition to solar power.

Why we like Fine & Raw

  • 1

    Artistic Approach

    Creative flavor combinations inspired by artistic vision

  • 2

    Sustainable Production

    Solar-powered facility demonstrates environmental commitment

  • 3

    Vegan Innovation

    Reimagining classic flavors in plant-based forms

Ioli Baltas

Ioli Baltas

10/18/24

For those who always get a cone, this sustainable and artisinal chocolate is so delicious with that light crunch

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Dandelion
: San Francisco's Two-Ingredient Purists

In a world of complex ingredient lists, Dandelion strips chocolate down to its essence: just cacao and organic sugar. Operating from San Francisco's Mission District, they're proving that sometimes less truly is more.
Their Online 103: Chocolate Tasting kit reveals the surprising diversity possible within these constraints. Each bar in the five-piece flight showcases distinct personality traits - from bright fruit notes to deep earthy undertones - all achieved without additional flavoring. It's fascinating how two ingredients can yield such varied results when handled with precision and care.

Why we like Dandelion

  • 1

    Minimalist Philosophy

    Two-ingredient approach highlights pure cacao flavors

  • 2

    Educational Focus

    Tasting kits help develop chocolate appreciation

  • 3

    Origin Transparency

    Clear sourcing information for each bar

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ROYCE'
: Japanese Engineering Meets Confectionery

Japanese precision finds delicious expression in ROYCE' chocolate. From their base in Hokkaido's snow country, they approach chocolate-making with the attention to detail we might expect from a luxury watchmaker.
Their Potatochip Chocolate "Original" exemplifies this methodical approach. The balance between crispy chip and smooth chocolate coating requires careful temperature control and precise timing. We're intrigued by how they've engineered every aspect - from the thickness of the chocolate layer to the size of the potato chip shards - to create a surprisingly sophisticated snack.

Why we like ROYCE'

  • 1

    Technical Precision

    Engineering-like approach to chocolate making

  • 2

    Texture Innovation

    Perfect balance of crispy and smooth elements

  • 3

    Quality Control

    Meticulous attention to temperature and timing

AJ

AJ

09/17/24

Royce has the best chocolates. They are from Japan and their chocolate is so smooth, silky and melts in your mouth. Topped on salty crunchy potato chips would be a perfect pairing.

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Sockerbit
: Nordic Traditions, Chocolate Innovation

Sockerbit brings Scandinavian sensibilities to the chocolate world, and the results are refreshingly different. While American candy makers often compete to create the sweetest treat, these Nordic confectioners focus on nuance and balance.
Their Chocolate Mix offers an education in Swedish candy philosophy. Each piece in the assortment demonstrates their commitment to clean ingredients and traditional methods. The flavors might seem subtle to palates accustomed to intense sweetness, but that restraint allows complex notes to shine through. It's a reminder that sometimes the quiet voice carries the most interesting message.

Why we like Sockerbit

  • 1

    Nordic Philosophy

    Balanced approach to sweetness and flavor

  • 2

    Clean Ingredients

    Traditional methods and pure components

  • 3

    Cultural Heritage

    Authentic representation of Swedish candy making

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Beyond the Candy Aisle

The world of chocolate extends far beyond familiar drugstore brands. These makers demonstrate how different cultural traditions, manufacturing philosophies, and ingredient choices can transform simple cacao beans into something extraordinary. Whether it's unroasted bars from Brooklyn, minimalist creations from San Francisco, or Japanese-engineered confections, each offers a distinctive perspective on chocolate's possibilities.